Best EVER Pumpkin Bars with cream cheese frosting are moist, soft, and delicious—a perfect dessert or snack.

These pumpkin bars are light and fluffy in texture yet moist. They’re not as dense as pumpkin bread or other pumpkin cakes. They practically melt in your mouth.

They have the most tender crumbs, and cream cheese frosting on top adds the best finishing touch. They might be your new favorite this fall season.

three pumpkin bars stacked on a plate.

Reflecting back now on my childhood, my “foodie” type attitude started a long time ago, and I just didn’t know it. So many of the things I love are from my time growing up.

As I went to make these bars I started to think about all the times I ate them as a child and can you guess where that was? Camping! My mom’s friend Jean made these every Christmas and for our camping trips. 

a fork with a piece of pumpkin bar with the rest of the bar on a plate.

Why I Love This Recipe

Then with the cream cheese frosting… well, it is making my mouth water even as I type this. It’s flavored with almond extract which gives it a step-up. If you don’t like almond, you can use the same amount of vanilla extract – it’s delicious, too.

This is the perfect pumpkin spice bar for really any occasion and I guarantee you won’t walk away feeling weighed down. Unless you eat the whole pan, that is, like I’m always tempted to do. 

The kids love these soft pumpkin bars and Aiden’s first reaction was, “Mom you know I hate frosting, but I just love this, it just has this little yummy kick.” Okay, so I don’t know what he is referring to when he says “kick” but obviously, it’s a winner for him.

They’ll be a winner at your house, too. Make them for the holidays or just because – you won’t regret it, I promise.

close-up shot of a frosted bar.

Pumpkin Bar Ingredients

  • Eggs
  • Canola oil
  • Sugar
  • Pumpkin puree
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Cinnamon
  • Ginger
  • Cloves
  • Nutmeg

Recipe Instructions

For this recipe, I grease a 13″x18″ half sheet pan, but you can also use a 9×13″ pan if you want thicker bars.

Whisk the eggs, oil, sugar, and pumpkin in a large mixing bowl. Sift all of the dry ingredients into the pumpkin mixture and then stir just until combined.

Pour the batter into the prepared baking pan. Depending on the size of your pan, bake the bars at 350°F for:

  • Jelly roll pan: 20 to 25 minutes
  • 9×13″ baking pan: 25 to 30 minutes

Be sure to check with a toothpick that the bars are done and then cool them in the pan before frosting and slicing.

the baked bars in a pan.

Cream Cheese Frosting

While the bars cool, you can make the frosting.

  • Softened unsalted butter
  • Softened cream cheese
  • Powdered sugar (confectioners’ sugar)
  • Almond extract
  • Room temperature milk

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until the frosting is smooth and creamy. Beat in the almond extract and then it’s ready to use.

Once the cake is cooled, spread the frosting over the top. Slice and then use an offset spatula to lift the individual bars out of the pan easily.

overhead photo of frosted and sliced pumpkin bars.

Garnish Ideas

You can add some garnishes to give the bars a special look and more texture and flavor.

  • Sprinkle toasted chopped nuts over the top of the frosting. Walnuts or pecans would be delicious.
  • A sprinkle of cinnamon or pumpkin pie spice adds a nice touch, too.
  • Mini chocolate chips would be a fun decoration.
two frosted pumpkin bars on a plate.

When these bars are baking in the oven, it’s almost impossible to wait for them to finish. They will fill your house with the most beautiful scent. But the first bite is even better – these soft, fluffy pumpkin bars with cream cheese frosting won’t last long when you make a batch.

More tasty pumpkin desserts?

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Best EVER Pumpkin Bars with Cream Cheese Frosting

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 24
Calories: 391 kcal
Best EVER Pumpkin Bars with Cream Cheese Frosting are extremely moist, soft, and delicious. A perfect dessert for your next holiday party.
three stacked pumpkin bars with cream cheese frosting.

Ingredients
 

Pumpkin Bars

  • 4 eggs
  • 1 cup canola oil
  • 2 cups sugar
  • 15 ounces canned pumpkin
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg

Cream Cheese Frosting

  • 1/2 cup unsalted butter softened
  • 8 ounces cream cheese softened
  • 4 cups powdered sugar
  • 1 tablespoon almond extract
  • 1 tablespoon milk room temperature

Instructions
 

Pumpkin Bars

  • Preheat oven to 350°F. Grease a half sheet pan (13"x18") and set aside.
  • Mix eggs, oil, sugar, and pumpkin in a large bowl. Sift remaining ingredients and combine with the pumpkin mixture. Pour into prepared pan.
  • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and the cake springs back when lightly tapped. Let cool while you prepare the frosting.

Cream Cheese Frosting

  • In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
  • Once the cake is cooled, frost, slice, and enjoy!
Calories: 391kcalCarbohydrates: 70gProtein: 4gFat: 10gSaturated Fat: 5gCholesterol: 63mgSodium: 154mgPotassium: 172mgFiber: 1gSugar: 56gVitamin A: 4450IUVitamin C: 1.2mgCalcium: 63mgIron: 1.4mg
three stacked pumpkin bars with cream cheese frosting.
Tried this recipe?Let us know what you think!

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28 Comments

  1. Pumpkin Bars are one of my favorite Fall treats! They sound great! 🙂 Thanks so much for linking to Freedom Fridays! I’ve pinned this and have it scheduled to be shared on FB today 🙂 Have a Happy Thanksgiving – we hope you’ll join us again this week! {hugs}

  2. If I don’t put frosting on, can I freeze this? Would be nice to make some now with fresh apples and have it in the middle of Feb. with hot cocoa.

    1. Vicki –
      Yes, if you don’t put the frosting on they are great to freeze! I love the idea of fresh apples!

      Enjoy!
      Sandra

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